How to Make Homemade Fig Mustard [Video]

Today is a big day for me because I’m sharing my first video recipe with you! It’s definitely been a challenge for me to record and to edit it. I know it’s not perfect, but you got to start from something an get out of your comfort zone in order to improve, right? I wouldn’t have made it without the priceless help of my husband. We recorded this homemade fig mustard recipe a while ago, and most of the mustard was gone is one week!

If you are a cheese lover (and if you are reading my blog, you probably are), fig mustard is the thing you really need in your life. I used to buy it from the store, but it might be quite pricey and hard to find. This fig mustard from Amazon looks good but costs $12.79 for 12 oz glass! So I decided to make it myself and I couldn’t be more satisfied with the result! It tastes so much better and is definitely healthier, when made from scratch.

It’s very flavorful and the flavor gets more intense over time. I love it as an addition to a cheese plate. It’s also great in a sandwich or just as a bread spread (that’s how we ate most of it). This condiment is really addictive, so once you made it, you will most likely eat it right away. It’s most definitely NOT one of these condiments that are standing in the fridge forever without use.

How to Make Homemade Fig Mustard

First of all, you’ll need ripe figs and that’s awesome because the season is right now! I think you can also use dried figs but I haven’t tested the recipe with dried figs yet. I assume they would require more liquid. If you try this recipe with dried figs, drop me a line! I’m curious how it will work.

You’ll need to cut off the stems and quarter your figs, then blend until you like the consistency. I usually prefer to leave a bit of structure, so I don’t overblend them. If you like it really smooth, blend a bit longer. Set aside.

In a small saucepan, mix brown sugar and balsamic vinegar and cook over medium heat until the sugar is dissolved. Add blended figs and cook for 10 more minutes over low heat. Meanwhile, combine mustard powder, mustard seeds (they will give it a bit more texture), water, lemon juice, salt and black pepper in a small bowl. Add the mixture to the figs and cook for 10 more minutes. Fill in the jars and enjoy! How easy is that?

For the amount of figs I used (350 grams, 0.8 lbs or 6 medium-sized figs), the outcome was two Weck 220 ml jars (7.4 fl oz). I stored them in the fridge for two weeks, but I guess you can store it longer. So, here is the video recipe for my homemade fig mustard and below you’ll find a usual text recipe with more precise instructions. Enjoy!

Cut off the stems and quarter your figs, then blend until you like the consistency. Set aside.

In a small saucepan, mix brown sugar and balsamic vinegar and cook over medium heat until the sugar is dissolved. Add blended figs and cook for 10 more minutes over low heat.

Meanwhile, combine mustard powder, mustard seeds (they will give it a bit more texture), water, lemon juice, salt and black pepper in a small bowl. Add the mixture to the figs and cook for 10 more minutes. Fill in the jars and enjoy! For the amount of figs used, the outcome is two Weck 220 ml jars (7.4 fl oz). Store them in the fridge for up to one month.